Step 1 Preheat oven to 180°C. Combine carrot, capsicum, onion, zucchini, sweet potato, garlic, chilli, coriander, cumin and chicken in a large baking dish. Spray with oil and toss to coat. Remove chicken and transfer to a plate. Roast vegies for 45 minutes, or until almost tender, adding tomatoes in the last 10 minutes of cooking time.
Step 2 Place pitas on oven rack for the last 5 minutes of vegie cooking time, until warmed through and crisp.
3 Meanwhile, spray a large frying pan with oil and place over high heat. Cook chicken for 2–3 minutes on each side, or until browned all over and just cooked through.
Step 4 Meanwhile, chop two-thirds of the mint. Combine mint and yoghurt in a small bowl and set aside.
Step 5 Just before serving, toss baby spinach through roasted vegies. Serve chicken, bread, vegetables and lemon wedges with mint yoghurt. Scatter with remaining mint leaves before serving.